Nghiên cứu bổ sung chế phẩm astaxanthin có nguồn gốc từ vi khuẩn <i>Paracoccus carotinifaciens</i> vào thức ăn nuôi thương phẩm cá hồi vân (<i>Oncorhyncus mykiss</i>)

Abstract

    This study evaluated the effects of the dietary astaxanthin derived from Paracoccus carotinifaciens (bio-astaxanthin) on growth, survival and meat pigmentation of Rainbow trout Oncorhynchus mykiss. The experiment was conducted with four astaxanthin supplementation levels of 60, 80 and 100 mg/kg from bioproduct of Paracoccus carotinifaciens and 80 mg/kg of commercial astaxanthin (Carophyll Pink). Experimental fish with average initial weight of 630-668.3 g/fish were fed with 2-3% body weight per day for two months. Meat pigment of the fish was evaluated using SalmoFan Lineal scoring method with a scale of 20 to 34. The results showed no statistically significant difference in growth, feed conversion ratio and survival with different astaxanthin supplemented levels (P > 0.05). After 60 days of culture, for treatments using astaxanthin bioproduct, score of muscle pigment of the fish with dietary astaxanthin level of 80 mg/kg and 100 mg/kg were similar, and both were significantly higher than those using 60 mg/kg (P < 0.05). There was no difference in scores of muscle pigment between dietary supplemented bio-astaxanthin with 80 mg/kg and 100 mg/kg with those fed commercial astaxanthin at 80 mg/kg (P > 0.05). The effectiveness of bio-astaxanthin in enhancing muscle pigmentation of rainbow trout is similar to that of commercial astaxanthin product at supplemented level of 80 mg/kg.

Keywords: Astaxanthin, muscle pigmentation, rainbow trout, Paracoccus carotinifaciens